Ingredients

• 4 cloves of garlic
• 3 stalks of parsley stem
• 1 wongbok
• 1 pack taupok - pre rinse and soak with boiling water for 10 mins. Discard water
• 1 pack beancurd skin - pre rinse and soak with boiling water for 10 mins. Discard water
• 2 tbsp small dried Wood ear fungus soak in water for 4 hours
• 10 dried mushrooms soak in water for 4 hours
• 4 scoops of liquid from soaking the mushrooms
• 6 small bundles of tanghoon
• 1tbsp fermented bean sauce
• 1.5 shanghai red fermented beancurd
• 4 tbsp shanghai fermented bean paste / tao jiew
• 1 tbsp fish sauce

Meat 

• 1kg beef shortplate -- >> https://goodmeatco.sg/collections/frozen/products/beef-shortplate

Method 

• Cut shortplate into 2inches pieces
• Stir fry shortplate to render out some beef fats. Remove and set aside when cooked.
• Stir fry garlic and parsley stems till fragrant with residual oil in the pan. 
• Add fermented bean sauce, fermented beancurd sauce and fish sauce.
• Add mushrooms and wood ear fungus.
• Stir in wong bok stem and 4 scoops of mushroom water to cook till tender.
• Stir in wongbok leaves and tang hoon, let simmer till soft 
• Add more bean sauce, bean paste or fish sauce to balance flavors when needed.